We are on the brink of pumpkin season. A little more, and the markets will flood. And besides being very tasty, they are very useful. And there are dozens of ways to prepare it: from the crunchy pumpkin we all know, through pumpkin soup to a breakfast full of pumpkin seeds and oatmeal.
The beneficial properties of pumpkin
Its seeds are also healthy
This is precisely the type of breakfast that Women’s Health offers us to try tomorrow morning. The good thing is that it can be eaten fresh out of the oven or cold. And what’s better – providing ourselves with a shock dose of health, energy and flavor for the coming week.
And if you don’t like cold food at all, you can warm it up in the microwave for a minute and have the perfect autumn breakfast again.
What do we need?
- 340 g plain oats
- 2 tablespoons of baking powder
- 1 ½ tsp. grated nutmeg
- 1 teaspoon ground cinnamon
- 1/2 tsp. salt
- 1/8 tsp. ground grain
- 85 raw pumpkin seeds
- 4 large eggs
- 440 g pumpkin puree
- 600 ml of cashew milk or another milk of your choice
- 113 ml maple syrup
- 6 spoons extra virgin olive oil (plus another for greasing the dish)
- 1 ½ tbsp. grated fresh ginger
- 1 tablespoon vanilla extract
- 3 ripe but firm pears, sliced (3 cups)
What do we do to them?
Preheat the oven to 190°C. In a bowl, mix the oats, baking powder, nutmeg, cinnamon, salt, cloves and ⅓ of the pumpkin seeds.
In another large bowl, beat the eggs. Add pumpkin puree, milk, maple syrup, olive oil, ginger and vanilla. Add the rest of the dry ingredients and mix everything well until you get a homogeneous mixture.
Oats and their health benefits
A great start to the day
Lightly grease a baking tray and place a bowl at the bottom with the pears. Spread the dough on top, then place the remaining pears on top, pressing down to puncture the dough slightly. Spread over ⅓ of the remaining pumpkin seeds and bake until set and golden around the edges – 40-50 minutes. Finally, let it cool for at least 5 minutes before serving.